In a large bowl, mix together coconut oil, eggs, sugar, brown sugar, maple syrup, pineapple juice, and vanilla extract. Mix until completely smooth. Next, mix in the dry ingredients. When just combined, fold in the grated zucchini, grated carrot, and chopped walnuts.

Scrape the batter into the greased loaf pans. In a small bowl, stir together the oats, sugar, and brown sugar. Sprinkle the oat and sugar mixture over each loaf.

Bake for 40-60 minutes for large loafs, and 30-40 minutes for the smaller loafs. The bread is done when it is springy to the touch and a tester comes out clean. Let cool for 20 minutes, then turn out on a rack to finish cooling completely.